Ingredients
- 2 medium red onions, sliced into thin rounds
- 1 tsp sugar (optional)
- 1 tsp red wine vinegar
- 2 tsp olive oil
- Sea salt and freshly cracked pepper
- Torn mint, parsley or coriander leaves
QUICK RED ONION SALAD
Method
- Peel the onions and slice them into very thin slices
- Separate the slices into rings
- Place the onions in a bowl and cover them with ice cold water
- Refrigerate for 1 hour
- Drain
- Sprinkle over the sugar and let sit for another 30 minute if possible, once again drain off any liquid and discard
- Serve them drizzled with red wine vinegar, extra-virgin olive oil, a pinch of salt and freshly ground pepper
- Toss through the torn leaves and serve alongside the Persian minced beef if desired
Comments
This salad goes perfectly with anything off the BBQ.
Serves 4 as a side.
Big thanks to Brydone Growers for the red onions.
For a printable version of this recipe click here
